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Old 05-09-2019, 06:55 AM   #1
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My Baked Beans

My Baked Beans

1 lb. dry pinto beans
1 lb. dry red beans (not kidney beans)
1 lb. dry black beans
2 lb bacon
1 qt. Tomato juice
2 cups ketchup
2 cups brown sugar, packed
2 cups dark corn syrup (karo)
2 large onions, chopped
4 tsp prepared mustard
1 1\2 tsp white pepper
1 1\2 tsp ginger
3 (15 ˝ oz) cans diced tomatoes, with liquid
1/4 cup Liquid Smoke (optional)

Soak beans, covered, overnight in a large pot in cold water.
Next day, drain the beans, rinse, and return to pot. Cover with fresh water
and bring to the boil over high heat.
Lower heat to a simmer. Cook beans 1 1/2 to 2 hours, stirring often,
Or until beans are tender.

While beans are cooking;
Cut bacon into bite-size squares
Fry till limp, not crispy; drain

Combine all ingredients (except beans) in a large saucepan over low heat and mix well.


When beans are done;

Drain off the liquid

Put in large roaster- layer of beans, a few ladles-full of the sauce- repeat-repeat

Bake, uncovered, @ 350 for 1 1/2 to 2 hours, stirring occasionally.

For zippy baked beans, substitute 5 (10 oz.) cans Rotel Diced Tomatoes with Chili's for the diced tomatoes and add 2-4 Chile's, chopped fine...



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Old 05-09-2019, 07:52 AM   #2
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Its looking amazing, mouthwatering!
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Old 06-21-2019, 03:58 AM   #3
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Though this is not a classic New England style baked bean recipe, it looks very good, and after reading the ingredients, it should taste very good as well. I'm thinking this would be great on a summer day with a side of fresh corn on the cob, cole slaw, and watermelon I think sSome q'd kielbasa, or a grilled burger would be great with it as well. Thanks for the recipe. Now, If I could only eat legumes (heavy sigh).

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Old 06-21-2019, 12:09 PM   #4
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luckytrim, great recipe. I especially love that it doesn't have chili powder in it--because it bites DH. I love chili powder but him not so much. I'm going to try using more mustard in our recipe and add some ginger and see how he likes it.



Also I like the portioning, having all that food made up at once, for future meals. Thanks for sharing the pictures.
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Old 06-21-2019, 01:43 PM   #5
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Though this is not a classic New England style baked bean recipe, it looks very good, and after reading the ingredients, it should taste very good as well. I'm thinking this would be great on a summer day with a side of fresh corn on the cob, cole slaw, and watermelon I think sSome q'd kielbasa, or a grilled burger would be great with it as well. Thanks for the recipe. Now, If I could only eat legumes (heavy sigh).

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Of course it's not ! that's why it's "MY" Baked Beans.....


You want a classic recipe; HA ! there are dozens of them......
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Old 06-22-2019, 07:47 PM   #6
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Though this is not a classic New England style baked bean recipe, it looks very good, and after reading the ingredients, it should taste very good as well. I'm thinking this would be great on a summer day with a side of fresh corn on the cob, cole slaw, and watermelon I think sSome q'd kielbasa, or a grilled burger would be great with it as well. Thanks for the recipe. Now, If I could only eat legumes (heavy sigh).

Seeeeeeeya; Chief Longwind of the North
You are right Chief. But New England is not the beginning or end of the world. So many places on our planet eat beans of different kind. That recipe sounds like if placed on the middle of a picnic table in the back yard, it would disappear very quickly.

Unfortunately, like you I too can no longer eat any food that has a skin on it. Beans, corn, peas, etc. Those skins are now the cause of my health problems.
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Old 06-23-2019, 05:27 AM   #7
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That made quite a bit. How long does it store for? what's the best way to store it ? or were you just packing it up in multiple containers to give away ?
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Old 06-23-2019, 05:43 AM   #8
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The majority went into the freezer, in the containers pictured...... They held up well....... last container came to the table after about 20 weeks....
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Old 06-23-2019, 06:54 AM   #9
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Whats the best way to heat up from the frozen state?
( I didn't know baked beans could be frozen)
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Old 06-23-2019, 06:57 AM   #10
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Defrost in Fridge..... Then you can heat in a saucepan , or the microwave..... I prefer the stove..........
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baked beans, beans, black beans, pinto's, recipe, red beans

My Baked Beans My Baked Beans 1 lb. dry pinto beans 1 lb. dry red beans (not kidney beans) 1 lb. dry black beans 2 lb bacon 1 qt. Tomato juice 2 cups ketchup 2 cups brown sugar, packed 2 cups dark corn syrup (karo) 2 large onions, chopped 4 tsp prepared mustard 1 1\2 tsp white pepper 1 1\2 tsp ginger 3 (15 ˝ oz) cans diced tomatoes, with liquid 1/4 cup Liquid Smoke (optional) Soak beans, covered, overnight in a large pot in cold water. Next day, drain the beans, rinse, and return to pot. Cover with fresh water and bring to the boil over high heat. Lower heat to a simmer. Cook beans 1 1/2 to 2 hours, stirring often, Or until beans are tender. While beans are cooking; Cut bacon into bite-size squares Fry till limp, not crispy; drain Combine all ingredients (except beans) in a large saucepan over low heat and mix well. When beans are done; Drain off the liquid Put in large roaster- layer of beans, a few ladles-full of the sauce- repeat-repeat Bake, uncovered, @ 350 for 1 1/2 to 2 hours, stirring occasionally. For zippy baked beans, substitute 5 (10 oz.) cans Rotel Diced Tomatoes with Chili's for the diced tomatoes and add 2-4 Chile's, chopped fine... [ATTACH]34758[/ATTACH] [ATTACH]34759[/ATTACH] 3 stars 1 reviews
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